We had our little family pumpkin carving time this past weekend, and our products have been sitting on our porch this week. Of course, after we pulled out the guts of the pumpkins

(and by ‘we’ I mean my husband and I, since the kids wouldn’t put their hands in there), we shook out the seeds and baked them in the oven with a little seasoning salt. The kids ate them up. My husband likes them with Worcestershire sauce. This recipe skips the oven and uses olive oil.

Don’t forget the yummy pumpkin soup recipe we looked at last week, too.

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